• 75minutes
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup barley

  2. 3 cups chicken stock, fat free & low sodium

  3. 1/2 lb chicken breast , on the bone, skin on

  4. 1 tablespoon olive oil

  5. 1 teaspoon olive oil

  6. salt

  7. cracked black pepper

  8. garlic powder

  9. 1 garlic clove , minced

  10. 9 ounces Baby Spinach, one pre-washed bag

  11. 1/4 teaspoon crushed red pepper flakes

  12. 1 cup grape tomatoes , quartered

  13. 1/4 cup red onion , finely diced

  14. 1/2 cup kalamata olive , pitted and halved

  15. 1/2 cup reduced-fat feta cheese, crumbled

  16. 1 tablespoon Italian dressing

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. Add barley and chicken stock to a medium pot. Bring to a boil. Cover and simmer for 1 hour. Set aside.

  3. Place the chicken breast in a roasting pan, skin side up. Drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. Add about ¼ cup of water to the bottom of the pan. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. Once the chicken is cool, discard the skin and bones and cut into cubes. Set aside.

  4. Add 1 tablespoon olive oil and garlic to a deep pot. Cook garlic on medium heat for 2 minutes. Add spinach and crushed red pepper flakes. Saute until spinach is wilted, about 5 minutes. Drain off any excess liquid and set aside.

  5. In a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and Italian dressing. Stir together and re-season if necessary. Serve at room temperature.


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